5 signs that the baking cookbook you are reading is terrible:
1) Comes with an insert from the publisher about all the errors, including inconsistencies in weights of flour and sugar (making every recipe you want to try involve a math problem); AND the recipe yields for no fewer than 5 recipes are incorrect; AND adjustments are required in technique for 2 recipes INCLUDING the basic vanilla buttercream that is a linchpin in most of the frostings.
2) Requiring a 6 x 3 round cake pan when the standard round pan in most all kitchens is 8″ or 9″. That might not be a big deal but the batter recipes are all formulated for 6″ and no notes about what to do volume-wise if you want to make a 9″ layer cake. Arrg.
3) The first step in the recipe is to look at ANOTHER cake recipe in the book and bake that and freeze it. Then the next 18 steps are make simple syrup, lemon curd, lemon buttercream, slice your 6″ cakes into 4 layers….(head spinning now.)
4) Most of the recipes require you to start 2-4 days ahead. (What?!)
5) List of NECESSARY equipment according to the REQUIRED reading in the intro includes: heavy-duty stand mixer w paddle and whisk attachments (check), microwave (check), medium and fine mesh sieves (well, one of of 2 check), bain marie (I can makeshift one, check), double-boiler (nope but could try to makeshift one), several heatproof rubber spatulas (have only 2, check), a supply of disposable cardboard cake boards (WTF!), a spackle blade (WTF!!), and the absolutely essential revolving cake stand with a note from the author that no way, no how will your cake look like the picture unless you have one of these to cut your layers and frost/spackle.
O good God–forget it!